Method for producing a foodstuff by coextrusion
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A22C-011/00
A22C-011/02
A22C-013/00
출원번호
US-0087022
(2013-11-22)
등록번호
US-9433221
(2016-09-06)
우선권정보
EP-12197108 (2012-12-14)
발명자
/ 주소
Bächtle, Manfred
Buechele, Armin
Reutter, Siegfried
Schliesser, Markus
출원인 / 주소
ALBERT HANDTMANN MASCHINENFABRIK GMBH & CO. KG
대리인 / 주소
Marshall, Gerstein & Borun LLP
인용정보
피인용 횟수 :
0인용 특허 :
7
초록
A method for producing a foodstuff, in particular sausages, produced by coextrusion, including extruding a paste mass, coextruding a casing, and where a bonding agent is fed between paste mass and coextruded casing.
대표청구항▼
1. A method for producing a foodstuff produced by coextrusion, the method comprising the steps of: extruding a paste mass, coextruding a casing, feeding a bonding agent between the paste mass and the coextruded casing, wherein in coextruding the casing, the casing is extruded onto a filling tube and
1. A method for producing a foodstuff produced by coextrusion, the method comprising the steps of: extruding a paste mass, coextruding a casing, feeding a bonding agent between the paste mass and the coextruded casing, wherein in coextruding the casing, the casing is extruded onto a filling tube and moved a distance towards the end of the filling tube, the bonding agent is introduced as a sliding agent between the casing and the filling tube, and the paste mass is ejected through the filling tube into the casing, andwherein the bonding agent increases the bonding between the casing and the paste mass. 2. The method according to claim 1, wherein the bonding agent is liquid. 3. The method according to claim 1, wherein the bonding agent includes water. 4. The method according to claim 1, the bonding agent, the casing and the paste mass each include at least one protein. 5. The method according to claim 1, wherein the bonding agent (23) is a protein-containing liquid and the protein concentration is in a range of 3 to 30% by weight. 6. The method according to claim 5, wherein the protein concentration is in a range of 5 to 20% by weight. 7. The method according to at least claim 4, wherein the coextruded foodstuff is subjected to a thermal treatment. 8. The method according to claim 1, wherein the bonding agent includes at least one enzyme. 9. The method according to claim 8, wherein the at least one enzyme is transglutaminase. 10. The method according to claim 1, wherein the casing includes at least one hydrocolloid. 11. The method according to claim 10, and wherein the bonding agent includes at least one hydrocolloid. 12. The method according to claim 11, wherein the at least one hydrocolloid comprises at least one polysaccharide. 13. The method according to claim 11, wherein the at least one hydrocolloid is in a concentration of 0.2 to 5% by weight. 14. The method according to claim 10, wherein the at least one hydrocolloid comprises at least one polysaccharide. 15. The method according to claim 1, wherein a cross-sectional ring area of the bonding agent amounts to 0.1% to 2% of a cross-sectional area of the ejected paste mass. 16. The method according to claim 15, wherein the cross-sectional ring area of the bonding agent amounts to 0.5% to 1.5% of the cross-sectional area of the rejected paste mass. 17. A method of using a bonding agent for the production of a foodstuff produced by coextrusion, wherein a paste mass is ejected, a casing is coextruded, and a bonding agent is fed between the paste mass and the coextruded casing, wherein in ejecting the paste mass, the paste mass is ejected from a filling tube and the casing is extruded onto the filling tube and moved a distance towards the end of the filling tube, andthe bonding agent is used as a sliding agent, andwherein the bonding agent increases the bonding between the casing and the paste mass. 18. The method of using a bonding agent according to claim 17, wherein the bonding agent includes water as main component to which either at least one protein,at least one hydrocolloid,at least one enzyme, anda combination thereof,was added. 19. The method of using a bonding agent according to claim 18, wherein the water is distilled water. 20. The method of using a bonding agent according to claim 18, wherein the at least one hydrocolloid comprises at least one polysaccharide. 21. The method of using a bonding agent according to claim 18, wherein the at least one enzyme comprises transglutaminase. 22. The method according to claim 1, wherein the amount of fed bonding agent is adjusted depending on the diameter of the extruded paste mass. 23. The method according to claim 1, wherein the viscosity of the bonding agent used is <20 mPas. 24. The method according to claim 1, wherein the foodstuff is sausage. 25. The method according to claim 1, wherein the water is distilled water.
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이 특허에 인용된 특허 (7)
Franklin, Rodney L.; Mentjes, Marvin J.; Mueller, Richard A.; Triplett, Charles A.; Harvey, Andrew C., Apparatus and method for forming casingless sausages.
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